Among the first courses in the former Soviet Union, cabbage soup, borscht (including green) and summer okroshka flourish. And the cabbage from sauerkraut or from fresh cabbage is completely undeservedly forgotten - these are already details. But not so long ago this dish was included even in restaurant menus. And no wonder: the variety of ways to cook it, the ability to diversify the “soup” with additional ingredients, the delicious taste, usefulness and satiety allowed this first to remain on the list for centuries, survive the hobbies of foreign cuisines and retain supporters even during the time of universal dieting. How to cook cabbage, people still remember. And they will be happy to share a recipe with you if you are interested.
Common cabbage
There are a lot of options for its creation. There are recipes for fasting days, there are fast ones. There are more fatty ones, there are almost dietary ones. But even the simplest Polish or Ukrainian cabbage is a tasty and noteworthy dish. The process of embodiment begins with the broth. Traditionally, it is cooked from pork. A gram of four hundred meat is laid in cold water; when it boils, the broth merges. New water is poured, in which the pork is boiled until soft, after which it is removed and cut in convenient pieces, and the broth is filtered. Half a kilo (as much as possible) of sauerkraut is squeezed from the brine, chopped and stewed. So that it does not turn out to be dry, the broth is sometimes poured a little. The onion, parsley root and carrot are cut into strips, stewed in butter until a slight blush. Pour a spoonful of flour separately separately. Half of the onion is finely chopped and rubbed with a nibbler with a slice of chopped bacon, two garlic cloves and a large spoon of chopped greens. First, three potatoes are diced into cubes, as it boils - cabbage, roast and grind plus bitter pepper, cut into thin strips. When the sauerkraut cabbage is ready, it is poured into bowls, supplied with meat and sour cream and rushed to the table.
Kapustnyak Zaporizhia
The recipe is different from the previous one, although it has a lot in common. Preparation of cabbage in Zaporozhye begins with frying, which this time is made from root parsley, parsnip, onion and celery. Instead of lard, shpig is taken - its smoked and pepper variety. The lard is held through a meat grinder and pounded with parsley and onions. At the end, cereal is added to the mass - such a cabbage with millet is prepared. When the broth with the nested potato slices boils, sour cabbage (not previously processed), roast, shpig with millet, salt and spices are laid in it. The dish is served again with sour cream.
Beef Cabbage
Here the sequence of actions is completely different. The first difference is a long cooking time, as beef is taken. A goulash from it is quite suitable - a third of a kilogram for two and a half liters; when the meat becomes soft, the liquid will evaporate strongly, it will need to be added to the initial level. When the future cabbage from sauerkraut boils again, a good handful of cabbage itself is laid in it along with sliced carrots. After the carrot softens, cubes of three potatoes are added. While the cabbage soup once again boils, until translucency, the chopped onion is fried in vegetable oil. Roasting is introduced into the pan. And almost immediately - a couple of spoons of millet. After about ten boils, when it is time to remove the cabbage from sauerkraut from the stove, it is flavored with greens - even fresh, even dried - and you can call for dinner.
Mushroom cabbage
As a basis, it uses a decoction of the results of the “silent hunt”. Desirable, of course, forest, albeit dried or frozen, but with mushrooms cabbage with mushrooms comes out wonderful. If you have a dryer, it’s enough to take half a glass; fresh will need a pound of mushrooms. They are boiled, taken out with a slotted spoon and, if necessary, cut, and the "broth" is filtered. Part of it is poured into sauerkraut (700 grams), an incomplete spoon of sugar is poured into the cabbage, and the main component is stewed until cooked. A roasting is made of carrot celery, parsley root, onion and parsnip (the ratio is at your discretion). Five sliced potatoes are thrown into the main part of the broth, after boiling - mushrooms, cabbage and roasting. It is cooked until cooked and served only with sprinkled with chopped greens, because before us is cabbage with mushrooms in the lean version. So neither sour cream nor mayonnaise are inappropriate here.
Cabbage Bean
This is another way to cook cabbage for fasting or vegetarian. Here, instead of broth, bean broth is used. Half a glass of beans is soaked for four hours with cold water, cooked until tender and soft, after which the beans are removed by a slotted spoon. Potatoes are introduced into the boiling “broth” - eight pieces are needed for a six-liter pot. For this recipe, the tubers are cut into fairly large slices. While the sauerkraut cabbage is boiling, a dressing of root parsley, carrot, onion and tomato paste in vegetable oil is being prepared. At the same time, sauerkraut, a little less than a kilogram, is stewed with the addition of a spoonful of sugar. It remains only to combine the contents of all containers: frying, cabbage, beans - in a common saucepan, salt, season - and call the family to the table.
Cereals in business
We have already tried cabbage with millet as an example of a Zaporozhye recipe. But who said that only millet should act as cereals? We will try other favorite cereals, for example, buckwheat. It’s better to cook beef broth, even from bones. Carrots, root parsley and half onions are laid at the stage of cooking the broth, and then discarded. Grams of eight hundred sauerkraut are squeezed and stewed with two tablespoons of pork fat and half a glass of broth until final readiness. A glass of buckwheat is lightly fried dry; porridge is cooked from it in a standard way. The sauerkraut cabbage itself is already collected in a plate: the main ingredient is put in, filled with broth; porridge can be put in a bowl, and can be served separately.
With smoked meat
Another cabbage with mushrooms, which is attractive for lovers of spicy dishes. One-third of kilograms of smoked meat (chicken is also suitable) and three and a half tablespoons of dried forest mushrooms are poured into one and a half liters of water and boiled until drying is complete. A third of a kilogram of cabbage is separately stewed until soft. A spoonful of chopped bacon is dissolved in a frying pan; chopped onion is roasted on it. Upon reaching a good tan, a spoonful of flour is poured. The broth is poured into the cabbage, the frying is added, mushrooms (straws) and chopped greens are poured (at the choice of the hostess and more). According to the recipe, such sauerkraut cabbage is eaten with young boiled potatoes served on a separate plate and sprinkled with toasted bacon. Adherents of traditions can cut it and pour it into the soup before serving.
Hutsul Kapustnyak
Another rehash on the topic “cabbage with millet”, only now we take pearl barley. A third of a kilogram of cabbage is stewed with the participation of tomato paste and, possibly, broth (its origin in this case is not important - you can take chicken, and pork, and beef). A third of a glass of barley is boiled independently, and mushrooms - fresh (about a glass) or dried (2-3 tablespoons) - in the prepared broth. Onion is passerized with a spoon of flour on margarine. A third of a cervelat stick (150-200 grams) is cut into strips. All prepared components are combined, filled with broth and boiled for a couple of minutes. Sour cream and herbs are offered for the prepared soup.
Cabbage in a slow cooker
Owners of such a successful kitchen equipment can cook sauerkraut cabbage from fast, tasty and effortlessly. A small piece of pork is cut into pieces, onion into squares, carrot into straws. A little lean oil is poured into the bowl, all the slices are poured, plus grams of four hundred sauerkraut. Baking mode is on; when stirring, the contents are fried for about a third of an hour. Then pour half a glass of millet (or bulgur), cubes of three or four potatoes, salt; water is poured - so that it does not reach the top on the finger, and the machine turns on for an hour in the quenching mode. At the very end, greens are poured and, if desired, selected spices. Serving dishes (traditionally and habitually) is accompanied by the addition of sour cream and herbs.